Gyutan Stew (Braised Tongue from Grill Leftovers)
Leftover grilled tongue braised with root vegetables and soy is the closing act of a yakiniku feast — rich, warming, and wasted on no one.
⏱️ Prep: 10 min🍳 Cook: 30 min
Ingredients
| 12 oz (340g) | leftover grilled beef tongue, cut into bite-size pieces | |
| 1 tablespoon | 15 ml | vegetable oil |
| 1 | small onion, sliced | |
| 2 cloves | garlic, minced | |
| 1 | carrot, cut into rounds | |
| 1 cup (240ml) | beef broth | |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | sake |
| 1 tablespoon | 15 ml | mirin |
| 1 teaspoon | 5 ml | sugar |
| 1 tablespoon | 15 ml | cornstarch mixed with 2 tablespoons cold water (optional) |
Instructions
- Heat the oil in a saucepan over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
- Add the tongue pieces and lightly brown on all sides.
- Pour in the beef broth, soy sauce, sake, mirin and sugar. Add the carrot rounds.
- Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 to 25 minutes.
- For a thicker sauce, stir in the cornstarch slurry and cook for 2 more minutes until glossy.
- Serve over steamed rice with pickled vegetables on the side.